Ingredients

• 1 , 18.25 ounce
• 1.25 cups water
• 4 eggs , divided
• 0.5 cups oil
• 1 , 8 ounce
• 0.67 cups white sugar
• 0.75 teaspoons Mexican vanilla extract
• 0.75 cups miniature chocolate chips , or more to taste, divided
• 1 , 16 ounce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
3. 3 Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
5. 5 Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Nutrition per serving